Chè Đậu Trắng (Vietnamese Sweet Sticky Rice Pudding with White Beans)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring tender white beans and glutinous rice cooked in a rich, sweet coconut milk broth, often enhanced with pandan leaves for fragrance. This comforting pudding is a staple in Vietnamese cuisine, perfect for any occasion.
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Nguyên liệu
- Dried white beans (e.g., cannellini or navy beans)200g
- Glutinous rice (sweet rice)150g
- Coconut milk400ml
- Water600ml
- Sugar (granulated or palm sugar)150g
- Salt1/2 teaspoon
- Pandan leaves (optional, for fragrance)2-3 leaves
- Toasted sesame seeds (for garnish)1 tablespoon
Các bước
- 1
Rinse the dried white beans and soak them in water overnight or for at least 8 hours.
- 2
Drain the soaked beans and rinse them. Place the beans in a pot with enough fresh water to cover them by about 2 inches. Bring to a boil, then reduce heat and simmer until the beans are tender but not mushy (about 1-1.5 hours). Drain and set aside.
- 3
Rinse the glutinous rice thoroughly until the water runs clear. Drain well.
- 4
In a separate pot, combine the cooked white beans, rinsed glutinous rice, coconut milk, 400ml of water, sugar, and salt. If using pandan leaves, tie them into a knot and add them to the pot.
- 5
Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- 6
Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid, stirring occasionally. Remove the pandan leaves.
- 7
Adjust sweetness if needed. The pudding should have a thick, creamy consistency.
- 8
Serve warm or chilled, garnished with toasted sesame seeds.
